You Won't Believe How AMAZING Cowboy Caviar Is!

Ingredients

• 1/3 cup Olive Oil (extra‑virgin, for vinaigrette)
• 2 tablespoons Red Wine Vinegar (for acidity in vinaigrette)
• 2 tablespoons Lime Juice (freshly squeezed from 2 limes)
• 1 tablespoon Soy Sauce (adds umami; low‑sodium preferred)
• 1 teaspoon Garlic Chili Paste (e.g., sambal oelek or homemade)
• 1 tablespoon Frozen Orange Juice Concentrate (adds sweet orange flavor)
• 1 teaspoon Bay Seasoning (blend of garlic powder, onion powder, salt, pepper)
• 1/2 teaspoon Smoked Paprika (for color and smoky flavor)
• 1/2 teaspoon Ancho Chili Powder (mild, sweet Mexican chili flavor)
• 1 teaspoon Dijon Mustard (emulsifier for vinaigrette)
• 1 medium Red Bell Pepper (seeded and diced)
• 1 small Red Onion (peeled and diced)
• 3 stalks Green Scallions (chopped; reserve green tops for garnish)
• 2 medium Tomatoes (quartered, seeded, diced)
• 1 large Avocado (peeled, pitted, diced; add just before serving)
• 1 small bunch Fresh Cilantro (finely chopped; reserve some for garnish)
• 15 ounce Black Beans (canned, drained and rinsed)
• 15 ounce Black‑Eyed Peas (canned, drained and rinsed)
• 15 ounce Corn Kernels (canned, drained (use fresh if preferred))
• 4 ounce Canned Green Chilies (drained; found in taco aisle)
• 6 small Flour Tortillas (cut into chips; can substitute corn tortillas for gluten‑free)
• as needed spray Avocado Oil Spray (for crisping tortilla chips)
• to taste pinch Salt (lightly sprinkle on chips)

Instructions

1. Prepare the Vinaigrette

   In a mixing bowl combine olive oil, lime juice, red wine vinegar, soy sauce, garlic chili paste, frozen orange juice concentrate, bay seasoning, smoked paprika, ancho chili powder, and Dijon mustard. Whisk vigorously until the mixture emulsifies and thickens slightly.

   Time: PT5M

2. Chill the Vinaigrette

   Cover the bowl with plastic wrap and place it in the refrigerator to let the flavors meld while you prep the vegetables.

   Time: PT10M

   Temperature: 4°C

3. Dice the Vegetables

   Using a sharp knife, dice the red bell pepper and red onion into ½‑inch cubes. Thinly slice the green scallions, reserving the green tops for garnish. Quarter the tomatoes, scoop out seeds, then dice the flesh. Halve the avocado, remove the pit, scoop out the flesh and dice it.

   Time: PT15M

4. Rinse Canned Ingredients

   Drain and rinse the black beans, black‑eyed peas, corn kernels, and green chilies under cold water. Let them drain in a colander for a minute.

   Time: PT5M

5. Combine Salad Base

   In a large bowl combine the diced bell pepper, red onion, scallions, tomatoes, avocado, cilantro, black beans, black‑eyed peas, corn, and green chilies. Toss gently.

   Time: PT5M

6. Dress the Salad

   Remove the vinaigrette from the fridge, give it a quick whisk, and pour about three‑quarters over the salad. Toss thoroughly; add more vinaigrette if needed to coat evenly.

   Time: PT5M

7. Make Tortilla Chips

   Stack the tortillas, cut each into 6‑8 wedges using a pizza cutter. Lightly spray both sides of the wedges with avocado oil spray, sprinkle with a pinch of salt, and arrange in a single layer on the air‑fryer tray.

   Time: PT2M

8. Crisp the Chips

   Air‑fry the tortilla wedges at 375°F (190°C) for 1½ minutes, flip, spray lightly again, and fry another 1½ minutes until golden and crisp.

   Time: PT10M

   Temperature: 190°C

9. Plate and Garnish

   Transfer the dressed salad to a serving bowl, sprinkle the reserved cilantro and scallion greens on top, and serve alongside the warm tortilla chips.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

35 g

Fat

9 g

Fiber

8 g